Ingredients
Scale
2 tbsp olive oil (divided)
16 oz sirloin steak
1 red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
1 avocado
1 cup water
1/2 cup quinoa
1 tsp butter
1 pinch salt
1 cup corn
1 can black beans (rinsed and drained)
1 tbsp lime juice
2 tbsp cilantro (chopped)
1/2 tsp salt
2 tomatoes (diced)
1 small onion (finely diced)
1 tbsp lime juice
2 tbsp cilantro (finely chopped)
1/2 tsp salt
Instructions
- Cook quinoa in a rice cooker or stovetop with water, butter, and a pinch of salt until fluffy.
- In a medium bowl, mix corn, black beans, 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1/2 tsp salt to create the corn salsa.
- In a separate bowl, combine diced tomatoes, finely diced onion, 1 tbsp lime juice, 2 tbsp finely chopped cilantro, and 1/2 tsp salt to make the pico de gallo.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat until hot. Sear the steak for 2-3 minutes per side until firm. Remove from pan and rest for at least 5 minutes.
- In the same pan, add remaining olive oil and sauté the sliced peppers and red onion for about 5 minutes until tender-crisp.
- Slice the rested steak across the grain.
- Assemble bowls by placing quinoa in the center and arranging steak, sautéed vegetables, corn salsa, pico de gallo, and sliced avocado around it.
- Garnish with additional cilantro and your favorite hot sauce or white sauce.
Notes
- Always slice the steak against the grain for maximum tenderness.
- Resting the meat is the most important step for a juicy bowl.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 549 kcal
- Sugar: 8 g
- Sodium: 1289 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 14 g
- Protein: 37 g
- Cholesterol: 70 mg